As the leaves start to turn and the air gets crisp, there’s nothing quite like a warm bowl of soup to comfort your soul. This Creamy Rosemary Chicken Soup with Rice is the perfect remedy for chilly evenings. Infused with aromatic herbs and creamy coconut milk, it’s a dish that not only satisfies your hunger but also warms your heart. With tender chicken, vibrant vegetables, and nourishing rice, this soup is a delightful blend of flavors and textures that will have you coming back for seconds. Let’s dive into why this recipe will become a staple in your kitchen.
Why You’ll Keep Making It
There are countless reasons to love this Creamy Rosemary Chicken Soup with Rice. First and foremost, it’s incredibly easy to make, requiring just one pot and minimal prep time. The creamy coconut milk adds a rich texture that perfectly complements the tender chicken and fresh spinach, while the rosemary and oregano infuse the soup with delightful herbal notes. Plus, it’s a versatile dish that you can customize based on the season or what you have on hand. Whether you’re looking for a cozy dinner or a meal prep option for the week ahead, this soup checks all the boxes.
What to Buy
Before we get cooking, here’s a detailed list of ingredients you’ll need:
- 1 Tbsp avocado oil
- 3 large carrots, peeled and sliced
- 1/2 cup uncooked rice (see note*)
- 1 large boneless skinless chicken breast, chopped
- 3 cups chicken broth or bone broth
- 1 cup full-fat canned coconut milk
- 1 lemon, zested or 2 tsp lemon juice
- 1 Tbsp dried rosemary
- 1 Tbsp dried oregano
- 4 cups baby spinach
- 1/2 tsp sea salt, to taste
*Note: For a gluten-free option, ensure your rice is certified gluten-free.
Equipment at a Glance
You’ll need a few essential tools to whip up this comforting soup:
- Large pot or Dutch oven
- Cutting board and knife
- Measuring cups and spoons
- Wooden spoon or spatula
- Bowl for chopping ingredients
Cook Creamy Rosemary Chicken Soup with Rice Like This
Now that you have everything ready, let’s get cooking! Follow these simple steps to create your Creamy Rosemary Chicken Soup with Rice.
Step 1: Sauté the Vegetables
In a large pot or Dutch oven, heat 1 tablespoon of avocado oil over medium heat. Add the sliced carrots and sauté for about 3-4 minutes until they start to soften.
Step 2: Add Chicken
Next, add the chopped chicken breast to the pot. Cook for an additional 5-7 minutes, stirring occasionally, until the chicken is no longer pink. This will ensure that your chicken is perfectly cooked and infused with the flavors of the sautéed carrots.
Step 3: Incorporate the Rice and Broth
Stir in the uncooked rice, followed by the chicken broth. Bring the mixture to a gentle boil, then reduce the heat to a simmer. Cover the pot and let it cook for about 15 minutes, or until the rice is tender.
Step 4: Add Creaminess
Once the rice is cooked, stir in the full-fat canned coconut milk. This will give your soup its creamy texture. Add the lemon zest or juice, dried rosemary, dried oregano, and sea salt. Stir to combine all the flavors.
Step 5: Finish with Spinach
Finally, gently fold in the baby spinach. Let the soup simmer for another 2-3 minutes until the spinach has wilted. Taste and adjust seasoning if necessary.
Step 6: Serve and Enjoy!
Ladle the Creamy Rosemary Chicken Soup with Rice into bowls and enjoy the warmth and comfort it brings. It’s perfect on its own or paired with crusty bread for dipping.
Seasonal Ingredient Swaps
Feel free to adapt the recipe based on what’s in season or what you have in your pantry:
- Swap carrots for sweet potatoes or parsnips for a different flavor profile.
- Use quinoa instead of rice for a protein-packed alternative.
- Replace spinach with kale or Swiss chard for a heartier green.
- Add seasonal herbs like thyme or parsley for a fresh twist.
Common Errors (and Fixes)
Making soup is generally straightforward, but here are a few common pitfalls to avoid:
- Overcooking the Chicken: Ensure your chicken is cooked through but not overdone, as it can become tough. Using a meat thermometer can help achieve the perfect doneness.
- Too Thick: If your soup is too thick, simply add more chicken broth or water until you reach your desired consistency.
- Insufficient Seasoning: Always taste your soup before serving. Adjust the seasoning as needed, especially with salt and acid from lemon.
- Burning the Vegetables: Keep an eye on the heat while sautéing the carrots. If you notice them browning too quickly, lower the heat.
Save for Later: Storage Tips
This Creamy Rosemary Chicken Soup with Rice makes for excellent leftovers! Here’s how to store it properly:
- Refrigerate in an airtight container for up to 4 days.
- To freeze, allow the soup to cool completely before transferring it to freezer-safe containers. It can be frozen for up to 3 months.
- When reheating, add a splash of broth or water to loosen the soup as it may thicken in the fridge or freezer.
FAQ
Can I use other types of chicken besides breast?
Absolutely! Thighs or even shredded rotisserie chicken will work well in this recipe, just adjust the cooking time accordingly.
Can I make this soup vegetarian?
Yes! Substitute the chicken with chickpeas or tofu, and use vegetable broth instead of chicken broth for a delicious vegetarian version.
What can I serve with this soup?
This soup pairs wonderfully with crusty bread or a fresh salad. You can also serve it with Garlic Butter Chicken Thighs With Rice Pilaf for a hearty meal.
How do I make this soup spicier?
If you like a kick, consider adding red pepper flakes or a splash of hot sauce while cooking. You can also stir in some diced jalapeños for extra heat!
If you love this soup, you might also enjoy these delicious recipes:
Ready, Set, Cook
Now that you have everything you need, it’s time to gather your ingredients, put on your apron, and start cooking that delightful Creamy Rosemary Chicken Soup with Rice. This recipe is sure to become a beloved favorite in your home, bringing comfort and joy with every spoonful. Enjoy the process and the delicious results!
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Creamy Rosemary Chicken Soup with Rice
Ingredients
Equipment
Method
- Step 1: Sauté the Vegetables - In a large pot or Dutch oven, heat 1 tablespoon of avocado oil over medium heat. Add the sliced carrots and sauté for about 3-4 minutes until they start to soften.
- Step 2: Add Chicken - Next, add the chopped chicken breast to the pot. Cook for an additional 5-7 minutes, stirring occasionally, until the chicken is no longer pink.
- Step 3: Incorporate the Rice and Broth - Stir in the uncooked rice, followed by the chicken broth. Bring the mixture to a gentle boil, then reduce the heat to a simmer. Cover the pot and let it cook for about 15 minutes, or until the rice is tender.
- Step 4: Add Creaminess - Once the rice is cooked, stir in the full-fat canned coconut milk. Add the lemon zest or juice, dried rosemary, dried oregano, and sea salt. Stir to combine all the flavors.
- Step 5: Finish with Spinach - Finally, gently fold in the baby spinach. Let the soup simmer for another 2-3 minutes until the spinach has wilted.
- Step 6: Serve and Enjoy! - Ladle the soup into bowls and enjoy the warmth and comfort it brings.
Notes
- For a gluten-free option, ensure your rice is certified gluten-free.
- You can substitute the chicken with chickpeas or tofu for a vegetarian version.
- This soup makes great leftovers; refrigerate for up to 4 days.
